Wine gums are a hard jube style lolly that come in a variety of fruit flavours and shapes with names of spirits as part of the lolly mould. They are manufactured in both Australia and the UK. The dedicated fans prefer the harder consistency (UK version) and will also take marella jubes when wine gums are not available.
You will get 20 wine gums in 100g and they contain glucose syrup, sugar, modified corn starch, gelatine, lactic acid, citric acid, flavourings, carnauba wax, vegetable oil, colours.
Wine gums were originally created in 1905 by mixing fermented wine with a gelling agent. According to Cadbury, red and black are the most popular colours. The red flavours are traditionally red berry, strawberry, or raspberry-flavoured in the United Kingdom and cherry in the United States. Black is traditionally blackcurrant flavoured. Limited edition dark-only wine gum issues have occurred, and more recently, a limited “fruit duos” edition was produced with two colours and flavours on each half of the wine gum.
Wine Gum Biscuits
125g vegetable shortening
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp. vanilla essence
3/4 cup plain flour
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup rolled oats
1/2 cup coconut
1/2 to 3/4 cup chopped wine gums
Preheat oven to 190 degrees C. Have two ungreased baking sheets ready. Beat the first five ingredients together, sift in the next three and mix. Stir in the remaining ingredients and mix well. Drop teaspoonfuls onto the baking sheets and bake for 10-15 minutes. Remove and allow to cool on a rack.
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